Mutzbraten Thuringian Style
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork, (boneless pork neck)
- 2 onion (s), diced
- 2 cloves garlic)
- 1 liter beef broth
- marjoram
- salt and pepper
- Paprika powder
- tomato ketchup
Print Recipe
Pin Recipe Instructions
- Cut the pork neck into larger cubes (approx. 8 cm), season well with salt and pepper, then place the marjoram in a large bowl and roll the pieces of comb in it.
- Stack the pieces of meat in a large bowl and place in the refrigerator. Can be prepared well because the meat tastes spicier when it has rested a little. We always do
- finished a day before.
- Then I fry the onion, mix the garlic underneath and deglaze it with the beef stock. Then season it to my taste with salt, pepper, paprika and 2-3 teaspoons of ketchup.
- Bring to the boil briefly, done.
- If you have a real meat roast grill (see my profile), you have metal bowls on it. Then I add the broth and let the fat drip in from the skewers. Makes a delicious sauce.
- Put the pork neck on skewers, heat the grill with birch wood and grill the skewers.
- Cooking time approx. 2 hours!
- With sauerkraut and fresh black bread.
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